Low attenuation with Wyeast California Lager

Hi guys

I have brewed two beers with Wyeast California Lager. Both under attenuated (60% and 64%). Normally I don't have any issues with under attenuation.

Is there anything special with this yeast ??

ja, it's a malty strain (nice way to say it's lazy.) just pitch it high, bud. make a big starter and/or do one or two ramp-up starters before you pitch it into a 5 gallon batch. it may do well to do a 3 gallon w/ a starter, then ramp it up to a 5 gallon once the 3's primary fermentation is done. also, w/ a malty strain like that, fermentation can take a long time even w/ high yeast numbers. you're already starting w/ a lager strain yeast which means typically at least a two week primary fermentation; so, if one's numbers for cell count are lacking, it may take longer or you may simply end up w/ a very malty, under-attenuated beer.